EN27
Bread
Whole wheat raisin Rye/French bread
Press ถᄂ (Cancel) when you hear the beep sound. Take
out the bread pan and cool it down for about 2 min. Then
take out the bread
ɖ
Take out the French bread.
Tap the bread pan downward hard on a
towel with your hands against the table.
Rye/French bread
Ingredients
2
Start
Select menu “9” “10”
1
3
＊
Use 5 °C cold water and reduce the amount of water
by 10 g (mL) if the room temperature is above 25 °C.
Rye
High-gluten flour 450
g
Rye flour 50
g
Butter 30
g
Granulated sugar 18
g
(1½ tbsp)
Salt 7.5
g
(1½ tsp)
Water
＊
360
g
(mL)
Instant dry yeast 4.2
g
(1½ tsp)
ɖ
To set timer for
completion time
(P. EN20)
ɑTo reset
ɑTo stop after starting (Hold)
1
2
3
French bread
High-gluten flour 400
g
Butter 15
g
Salt 7.5
g
(1½ tsp)
Cold water
(5 °C)
＊
300
g
(mL)
Instant dry yeast 2.8
g
(1 tsp)
＊ Reduce water by 10
g
(mL) when the room
temperature is above 25 °C.
ɑ!Bread has a relatively poor quality when the
room temperature is above 30
°C
.
ɑ!Please make sure wether the kneading
blade is stuck at the bottom of the bread.
(See the figure on the right)
ʗ
Install blade in the bread pan.
ʘ
Add flour, water and other ingredients (except instant dry yeast) in the bread pan.
ʙ
Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.
Preparations
(P. EN16)
Rye: about 4 h
French bread: about 6 h
Time required:
Compared with other bread, French bread may be hard to be taken out from the bread pan. Please take out
the bread according to the following Step 3.
Please see P. EN10
for the baking
procedure.
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